There’s something very exciting about simple ingredients combined in a way you’d never imagined. Last weekend, I enjoyed that rare discovery at Cafe Munir, Seattle’s beloved Lebanese restaurant. Half a dozen or more slices of crisp, not-too-sweet and not-too-sour pears are covered to the point of being camouflaged by fresh shredded parsley, a smattering of pomegranate, and the lightest touch of a mellow tahini. It’s so brightly flavored, straddling the line between salad and appetizer. The fruit’s contrast with the vegetal parsley is a curious combination that ultimately works, the tahini somehow marrying the sweet and the grassy. The pomegranate seeds add a flash of color and a tart pop to the palate now and then. Not only will I be back for it, but I’m adding it to my summer dinner rotation at home. After all, as I’ve said before, spring and parsley are perfect partners.